Got a recipe suggestion for you all, again: Bryn’s Challenge is at least allowing me to be a little bit more imaginative and try making things that “come to mind” (the bad ideas don’t make it here). So, today’s meal – which Claire assures me is “really, really good”, is presented below:
Chicken And Bacon In A Mushroom & Leek Sauce, With Stuffed Potatoes
Easier than it sounds; make it and show off. Serves 2, but will scale well.
6 chicken goujons
6 rashers rindless bacon
1 medium-sized leek, thickly sliced
200g mushrooms, thinly sliced
4 slices cooked ham, finely cut
2 medium potatoes
50g tomato paste
50g grated extra mature cheddar cheese
Half pint milk
1 tablespoon dried onion/chive mix
Pinch of salt
Microwave or bake the potatoes until softened, as baked potatoes. Wrap each chicken goujon in a slice of bacon and place into a pre-heated oven at 200 degrees celsuis. Meanwhile, boil the sliced leeks, stirring occassionally, until soft and seperated. Warm the milk in a saucepan, slowly stirring in the flour to make a moderately thick white sauce. Add the mushrooms to the milk, then add the cooked leeks and the ham and keep warm. Cut each potato in half and carefully hollow out the insides, leaving the skin and a thin layer of flesh intact. Mix the potato with the tomato paste, dried onion/chive mix and salt, and mash with a fork. Spoon this mixture back into the potatoes, sprinkle with a little cheese, and return to the heat until cheese melts. Serve alongside the chicken and bacon, drenched in the sauce mixture.
That doesn’t read very well; if I can be arsed, I’ll re-write it. Anyway: it’s really, really well-worth doing, and looks more impressive than it is, so it’s great to show off with.